Smokey Chicken Quesadilla
Ingredients
| 1 | Rotisserie chicken, from the deli, shredded |
|---|---|
| 1 cup | Mexican cream or sour cream |
| 2 Tbsp. | Chipotle peppers in adobo, pureed |
| 1 Tbsp. | Lime juice, fresh |
| 3 Tbsp. | Butter, melted |
| 1 cup | Orange juice, fresh |
| 1 tsp. | Chipotle pepper, ground |
| 1/4 cup | Lime juice, fresh |
| 2 Tbsp. | Vegetable oil |
| 6 | 12 inch flour tortillas |
| 18 oz. | Cheddar jack cheese, shredded |
| 3/4 cup | Black beans |
| 3 slices | Cooked bacon, crumbled |
| 1 1/2 cups | Pico de gallo, prepared |
Directions
To make the smoky chipotle lime crema sauce, combine the crema, pureed chipotle pepper, and 1 Tbsp. Lime juice in a bowl; whisk to blend. Cover and refrigerate.
In a medium bowl, combine the butter, 1/4 cup lime juice, 1/4 cup orange juice, and ground chipotle pepper.
Add the shredded chicken; toss to evenly coat.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken, cook, stirring, 4 to 5 minutes, or until heated through. Set aside.
To Assemble a Single Serving: Place 1 tortilla on a flat work surface. Layer 3 Tbsp. of cheddar-Jack cheese and 1-1/2 Tbsp. of black beans on one half of the wrap.
Put about 1 cup of chopped chicken over the beans. Top with 1 Tbsp. bacon, 4 Tbsp. of pico de gallo, and 3 Tbsp. of additional cheese. Fold tortilla in half.
Heat a large skillet that has been sprayed with non-stick spray over medium heat. Cook tortilla 2 to 3 minutes per side, or until lightly browned.
Cut into four wedges to serve. Serve with the smoky chipotle lime crema sauce.
Alternate cooking method: Place the folded quesadilla on a preheated gas grill set to low; grill for 2 to 2 1/2 minutes on each side or until the cheese is melted. Cut into four wedges.